I took the balls back to the office, carefully weighed them, then placed one in the refrigerator, one in the freezer, and left one on the counter. But as you can see in the photo above, something went rather wrong…Everything seemed to be normal up until the step where you microwave the cheese curds. QA5 – Why Won’t My Mozzarella Stretch Properly QA6 – Why Didn’t My Curd Knit Together QA7 – How Do I Label Waxed Cheese QA8 – Why Do I Keep Making Dry, Crumbly Cheese QA9 – Why Isn’t My Camembert Growing White Mold . On my final attempt I decided to try two different recipes side-by-side. Not like my rubbery earlier attempts. Homemade pizza was on our New Year’s Eve menu, and after boasting of our cheese-making success this past fall, we volunteered to make a batch of fresh mozzarella to go on top. Lv 7. Ed's story looked like it was gaining a bit of credibility. I used two different recipes, but they both consisted of a ~4 lb pork shoulder, a sliced onion on the bottom of the pot, and bbq sauce/dr pepper/chiles/spices. The fresh mozzarella is stretchy but not rubbery. But it keeps having a rubbery texture to it and I can’t fully figure out why But it keeps having a rubbery texture to it and I can’t fully figure out why You get rubbery mozzarella." I'm a huge fan of thick rubbery and chewy mozzarella cheese on my pizza, I think i'm in the minority...any local shop that has cheese like this gets my business. I carefully watched the temperature of my milk and citric acid with my handy instant read thermometer, I carefully lifted the curd and ever so lovingly drained the whey. The Dez Pirate . This series will continue with ongoing posts. 0 0. Started checking after about 7 hours on low, ended up letting it go for 10 and it barely got better. Logged Steve. Everything was going so well. 8 years ago. I’m relatively new to cheese making but I’ve done mozzarella 3 times, the taste seems to be fine for the most part. My mozzarella was good. I want to replicate this at home, is there a trick to getting this texture or am I just basically going to have to try different cheeses until I find it? It tasted milky, as I knew it should. Edit: Since all the ingredients are precooked before rolling in the corn husks, try cooking for slightly less time and the cheese will be less rubbery, hopefully. The last two times, however, have turned out very rubbery and hard to pull. I find the fresh mozzarella similar to queso fresco, so she just might like the rubbery cheap mozzarella. You can't. I may have worked too slowly, giving the fat from the cheese too much time to leach into the water.). Or perhaps my cascade of salt was not generous enough—too little salt and the curd expels too much water, making it tougher. I was never going to purchase rubbery mozzarella again. Why did my mozzarella come out hard? Why is my cheese not setting? Lahey concurred: "It drives out all the whey and tightens it up. My next two attempts…FAIL!